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Coconut Flan with Stevia

  • Prep 5 min
  • Total 45 min
  • Ingredients 9
  • Servings 8
  • Facebook
    66
  • Pinterest
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  • Save
    276
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Ingredients

To make the caramel

1/2
cup stevia
3
tablespoons water

To make the flan

1
(13.5-oz) can coconut milk
1 1/2
cups milk
3
large eggs
3
egg yolks
1/3
cup stevia
1/2
teaspoon vanilla extract

For garnish

1/2
cup unsweetened coconut

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
191.6
% Daily Value
Total Fat
17.5g
27%
Saturated Fat
13.7g
69%
Cholesterol
97.4mg
32%
Sodium
55.8mg
2%
Total Carbohydrate
25.9g
9%
Dietary Fiber
0.9g
4%
Sugars
2.8g
Protein
5.5g
% Daily Value*:
Vitamin C
0.90%
1%
Calcium
7.50%
8%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Toast the coconut after you remove flans from oven, place in a plastic bag and you'll be set and ready to go when it's time to serve.

Directions

  • 1 To make the caramel: Preheat the oven to 350°F.
  • 2 In a small saucepan, bring 1/2 cup stevia and water to a boil. Whisk until all sugar dissolves completely. Reduce heat to medium-high and cook sugar mixture until golden brown in color, about 5 minutes. Pour into 8 6-oz ramekins, tilting to evenly coat bottom of ramekins; set aside.
  • 3 To make the flan: In a saucepan, bring coconut milk and milk to a simmer over medium heat. Beat eggs, egg yolks and 1/3 cup stevia until foamy and light. Carefully add simmered milks to the egg mix and add the vanilla extract; beat until well-blended. Ladle mixture into ramekins, place ramekins in a large roasting pan and add 1 inch of water to pan.
  • 4 Bake for 25-30 minutes or until a toothpick inserted in the flan comes out clean. Remove pan from oven, carefully remove ramekins and chill for at least 3 hours.
  • 5 When ready to serve, to unmold, run a knife around edges of the ramekins to loosen the flan and turn upside down onto a small plate. Serve garnished with toasted coconut.
  • 6 For garnish: Preheat oven to 300°F.
  • 7 Place shredded coconut on a baking sheet and toast for 5-8 minutes, until golden, stirring occasionally.

A holiday sweet treat, this luscious flan is made with sugar substitute; using stevia, anyone can enjoy the flavor of this Latin dessert!

Rate and Comment

Vianney Rodriguez Vianney Rodriguez
September 9, 2015

A holiday sweet treat, this luscious flan is made with sugar substitute; using stevia, anyone can enjoy the flavor of this Latin dessert!